West Bend L5203 quick start OLD Fashion White Bread, Butter or Margarine Tablespoons, Fast Rise

OLD FASHION WHITE BREAD

Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too!

1 Pound Loaf

6 ounces (3/4 cup)

1tablespoon

2cups

1tablespoon ½ teaspoon

2-1/4 teaspoons

INGREDIDENTS	1-1/2 Pound Loaf
MILK, 75-85°F	9 ounces (1 cups + 2 Tbsp.)
BUTTER or MARGARINE	2 tablespoons
BREAD FLOUR	3 cups
SUGAR	2 tablespoons
SALT	½ teaspoon
FAST RISE /	3 teaspoons
BREAD MACHINE YEAST

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE: one hour cycle (12)

1 Add liquid ingredients and butter to pan.

2 Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

3 Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4 Program for one hour bread cycle. Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.

HONEY OATMEAL BREAD

Use quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-purpose bread.

1 Pound Loaf	INGREDIDENTS	1-1/2 Pound Loaf
6 ounces (3/4 cup)	WATER, 75-85°F	9 ounces (1 cups + 2 Tbsp.)
2 tablespoons	HONEY	3 tablespoons
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
1-3/4 cups	BREAD FLOUR	2-1/2 cups
2/3 cup	OATS, quick cooking	1 cup
1 tablespoon	DRY MILK	1-1/2 tablespoons
½ teaspoon	SALT	½ teaspoon
2-1/4 teaspoons	FAST RISE /	3 teaspoons
	BREAD MACHINE YEAST

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